Here's a recipe for a French celeriac salad - you know, just in case you've got a wrinkly celeriac hiding somewhere in the bottom drawer of your fridge :) Now that the spring is nigh, there's no need to keep those winter stand-by staples either..
Makes a good side dish to grilled white fish. Don't overcook the celeriac - you want some trace of crunchiness in your salad. Oh - and 'celeriac' is known as 'celery root' in the Northern America.
Adapted from December 1998 issue of Kodukiri
300 grams celeriac/root celery
50 ml mayonnaise
1 Tbsp Dijon mustard
1 small garlic clove, minced
few celery or parsley sprigs to garnish
Peel the celeriac and slice thinly (4-5 mm) and then cut into thick julienne. Blanch in a slightly salted boiling water for 1-2 minutes. Drain in a colander and cool.
Mix mayonnaise, mustard, season with garlic, salt and pepper. Blend the dressing with celeriac, garnish with a sprig of celery.
Other celeriac/celery root recipes to try:
Bea's Celeriac Soup
Betul's Stuffed Celeriac
Christine's Roasted Celeriac And D'Anjou Pear Soup
Clotilde's Celeriac and Sweet Potato Soup with Ginger
Elise's Celery Root Salad
Johanna's Celeriac Lasagne
Molly's Purée of Celery Root Soup
Stephen's Celeriac Remoulade